Borscht

Borscht

Ingredients:
1 tsp caraway seeds Set a large soup pot over high heat. When it is hot, add
1 tbsp red wine vinegar the oil. Add the onions and sauté, reducing the heat when

Directions:
the onions start to brown. Cook for as long as you have time
1 tbsp agave syrup
(longer cooking brings out the sugars), but at least until the
1 tsp salt
onions are translucent. Add the beets/beetroot, potatoes,
1 tsp dried dill carrots, and celery. Keep stirring for about 5 minutes.
Black bread, for serving 2
Chop 2 cups/60 g of the reserved beet greens. Add to
(optional)
the pot along with 1 qt/960 ml water and the caraway. Bring
Soy yogurt or soy sour
to a boil.
cream, for serving
3
(optional) Lower the heat to a simmer and cook until the beets/
beetroot are very tender, about 10 minutes. Add the vinegar,
6
SERVES agave syrup, salt, and dill. Simmer for another 5 minutes to
bring the flavors together.
4
Serve the soup hot with black bread, or refrigerate it until
cold and serve with a dollop of soy yogurt, if desired.
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SOUPS
There are a million ways to make chili, and this
1 cup/250 g lentils,
soaked and rinsed is a great one. Bulgur has the chewy quality of
ground beef, but it adds only fiber, antioxidants,
4½ cups/1 L Basic
Vegetable Stock () and protein—no fat. Lentils cook quickly and melt
or water
into this lush stew, rich with dried ancho chile flavor.
1 medium carrot,
chopped
Lentil Chili
½ cup/60 g chopped
onion
with Bulgur and Anchos